Menù

Bruschetta with burrata and marinated Sicilian anchovies INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OLIO EVO, LATTE DI BUFALA, ACCIUGHE DISSALATE MAR ADRIATICO, PREZZEMOLO, ACETO BIANCO, OLIO DI SEMI GIRASOLE BIO

Bruschetta with Lard of the Appennines, green apple and balsamic vinegar INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OLIO EVO, LARDO STAGIONATO DELL'APPENNINO TOSCANO, RIDUZIONE ACETO BALSAMICO, MELE GOLDEN

Marinated fresh anchovies in citrus, withe wine and tropea onion INGREDIENTI E ALLERGENI ALICI FRESCHE ABBATTUTE, ACETO BIANCO, VINO BIANCO, SCORZA DI LIMONE BIO, PREZZEMOLO, CIPOLLA FRESCA DI TROPEA

Roasted stuffed artichoke on grana padano fondue

Aubergine parmigiana with mozzarella , confit tomatoes au gratin grana padano with light basil and pistachio pesto

Beef tartare with black scorzone truffle with crunchy fennel salad and bread chips

Lamb coratella with crispy artichokes on grana padano fondue and bread croutons

Salame, capocollo, pancetta stesa, sbriciolona and pecorino

Linguine with mussels, clams, octopus, cuttlefish, prawn, fresh tomatoes and basil

Tagliatelle with lobster

Milk cream lasagnette with radish, taleggio cheese and nuts

Pici with lean veal ragù, grana padano and nutmeg

Pistoia maccheroni with duck ragù and taggiasca olives

''OUR CATALAN'' Fresh seasonal fruit and vegetables with prawns, octopus and steamed cuttlefish and lemon vinaigrette

Sesame toasted tuna tataki with fennel salad, orange, ginger and teriyaki sauce

Tasting of three fish dishes: Bruschetta with burrata and marinated sicilian anchovies; Stuffed calamari toasted with almonds on herring purè; Sesame toasted tuna with fennel salad, orange, ginger and teriyaki sauce

Dill marinated salmon fillet au gratin with pistacchio on gratinated fennel and light basil and pistachios pesto

Baked cod with rosemary scent on chickpeas in evo oil

Great vegetarian dish: Tunisian cous cous with vegetables caponata, pumpkin seeds and tahina sauce; ricotta and vegetables flan; baked seasonal vegetables; bruschetta with Apulian burrata and pistachios

''Chianti'' tuna with beans

Sliced uruguayan beef cube roll with herbs and baked potatoes

Baked lamb with potatoes and shallots

Caprina di Liretta; Testun al barolo; Castelmagno d'alpeggio 36 mesi; Blu del Lago a latte misto

Seasonal mixed salad with carrots, fennel, tomatoes, prawns, squid and lemon vinaigrette

Misticanza di stagione con finocchi, carote, coppa, pomodori e pane croccante

Misticanza di stagione con mele, noci e pecorino pistoiese

Sfoglia croccante caramellata con chantilly al mascarpone, composta di lamponi e lamponi freschi